Preheat the oven to 170c. Grease a 9″ cake tin with butter and dust with flour.

Cream the butter and sugar with an electric whisk or in a freestanding mixer.

Add the eggs one at a time, mixing well.

Sift the flour, baking powder, bicarb and salt into a separate bowl. Then add the dry mix to the batter and mix well to form a smooth mixture. Add the pineapple juice and mix again.

Sprinkle the additional sugar into the prepared tin. Arrange the pineapple slices around the tin, including one in the middle, press flat. Pour the cake batter over the pineapple.

Bake for approx 35-45 minutes until golden brown.

As soon as I put mine in the oven I noticed it was leaking onto to the oven shelf below. Aaaarrrrrggghhhh. Wasn’t anything I could do about it at that point, I just had to wait and see how much would be left to the actual baked cake.

Leave the cake to cool a little in the tin then turn out onto a plate.

Despite losing some to the oven floor, and the cake not being as deep as the photo in the book, it was scrummy! Really light sponge and moist with the the tangy edge of the pineapple.

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